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Understanding 9/11L'art de la cuisine française au dix-neuviême siêcle : traité élémentaire et pratique ...
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The University of Leeds Library
Each vol. has added t.p. engr
Vols. 4 and 5 have title: L'art de la cuisine française au XIXe siècle; traité des entrées chaudes, des rots en gras et en maigre, des entremets de légumes, entrements sucrés et autres, ou 6e, 7e et derniere partie [v.5,"tomes 4e et 5e"] de l'ouvrage de Carême; par Plumerey
Imprint varies
By Carême in collaboration with C.F.A. Fayot
This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library
Each vol. has added t.p. engr
Vols. 4 and 5 have title: L'art de la cuisine française au XIXe siècle; traité des entrées chaudes, des rots en gras et en maigre, des entremets de légumes, entrements sucrés et autres, ou 6e, 7e et derniere partie [v.5,"tomes 4e et 5e"] de l'ouvrage de Carême; par Plumerey
Imprint varies
By Carême in collaboration with C.F.A. Fayot
This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library
- External-identifier
-
urn:oclc:record:970785255
![[WorldCat (this item)]](/images/worldcat-small.png "[WorldCat (this item)]")
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